This Vegan German Chocolate Brownie Skillet is a delightful twist on traditional German chocolate cake, transformed into a rich and gooey brownie that’s packed with coconut, pecans, and chocolate chips. Created from an inspired use of pantry ingredients, this recipe turns accidental innovation into a delectable treat that’s perfect for sharing—or not!
Why You’ll Love This Recipe
The combination of sweetened condensed coconut milk and rich cocoa creates a lusciously thick brownie with a deep chocolate flavor that’s both comforting and indulgent. The addition of coconut and pecans adds texture and nuttiness, making each bite a perfect balance of flavors and textures.
Perfect Occasion
This skillet brownie is an excellent choice for family gatherings, holiday celebrations, or a casual night in. It’s also a fantastic dessert option for potlucks or any event where you want to impress with a vegan-friendly treat. Serve it warm with a scoop of vegan vanilla ice cream for the ultimate indulgence.
Decoration Tips
Before serving, consider a drizzle of vegan caramel sauce or a sprinkle of sea salt to enhance the flavors. If you’re serving this at a party or special occasion, a garnish of fresh mint or a dusting of powdered sugar can add a touch of elegance.
Ingredients:
- 1 11.6 oz can sweetened condensed coconut milk
- 1 stick vegan butter, softened
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg replacer or flax egg (prepared)
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 to 2/3 cup unsweetened shredded coconut
- 3/4 cup chopped pecans
- Vegan chocolate chips (as desired)
Directions:
- Preheat your oven to 350°F (177°C) and generously grease a large cast iron skillet.
- In a large mixing bowl, combine the sweetened condensed coconut milk, vegan butter, egg replacer, brown sugar, and vanilla extract. Mix well.
- Gradually add the flour, cocoa powder, baking soda, and baking powder, stirring until combined.
- Stir in the pecans, chocolate chips, and shredded coconut. The batter will be thick and spreadable.
- Spread the batter evenly in the prepared cast iron skillet. Sprinkle additional chocolate chips on top if desired.
- Bake for 24-26 minutes, or until the edges are just set and the center is slightly wobbly. Remember, the brownie will continue to set as it cools.
- Allow the brownie to cool in the skillet before serving.
Optional: Top with vegan vanilla ice cream before serving for an extra layer of luxury.
Enjoy this Vegan German Chocolate Brownie Skillet, a serendipitous dessert that’s sure to become a beloved treat in your baking repertoire!
